Instructions: SOUFFLE AU CHOCOLAT ET AU RHUM Melt chocolate over hot water. When melted add coffee. Butter and sugar a souffle mold. Mix cornstarch, sugar and milk, and cook slowly over medium heat. Add chocolate and rum and remove from stove to cool. Beat egg whites with the pinch of salt until creamy, then add cream of tartar. Beat until glossy, and add the tablespoon of sugar, beating until stiff. Add egg yolks to chocolate mixture, mix well.

Fold in the whites, one tablespoon at a time until all is used. Turn mixture into souffle mold 2/3 full. Bake at 375 for 45 minutes and test with a needle. If not quite done, cook 5 minutes more. Serve immediately with fresh cream or whipping cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.